Ingredients3 cups cooked kasha (medium)
1/2 cup butter or margarine, divided
1 cup chopped celery
1/2 cup thinly sliced green onions
1/2 tsp. ground sage
1 can (16 oz.) dark cherries, drained (coarsely chopped)
1/2 cup toasted chopped pecans
Salt and pepper
8 boneless, skinless chicken breast halves
1/2 cup flour
1 cup black cherry preserves
1/3 cup undiluted frozen orange juice concentrate
Stuffing: Prepare kasha according to package directions using chicken broth Meanwhile, in sauce pan saute celery, onions, and sage in 1/4 cup of butter until onions are soft. Add kasha with cherries, pecans, and salt and pepper.
Preheat oven to 350 degrees. Slightly flatten chicken, sprinkle with paprika and garlic powder. Place a mound of stuffing in center of each breast, then roll and secure with toothpicks or skewers. Melt remaining butter in a 9 x 13- inch baking dish. Lightly dredge chicken in flour; place in pan, rolling to coat with butter. Bake for 35 minutes While chicken is baking, heat preserves and orange juice; brush on chicken. Continue to bake for 20 minutes more; Basting 2 or 3 times. (any extra stuffing may be baked and served as a side dish).